for Success

with Mika Maloney Executive director of OffCenter Arts

As a child, Mika Maloney didn’t realize how fortunate she was to grow up in a family of makers. Her mom sewed and quilted, and her dad did a lot of drawing and woodworking. “It was just sort of assumed that you would make things. I felt really lucky later when I realized that that’s not common,” she says. “How empowering is the assumption that you can make something! It’s huge!”

Maloney’s resume reflects this upbringing: poet, baker, teacher, fiber artist and, as of June 2022, executive director of OffCenter Arts, a nonprofit community art studio offering classes, art-making interest groups, and open studios for free access to art-making tools, materials and supplies.

“I feel very lucky to have walked into this community and this ecosystem that’s thriving. Over 20-plus years, there is this core of people who really care about keeping this place going,” says Maloney, who moved from Spokane, Wash., where she served as program director for the nonprofit Spokane Arts. Before that role, she had her own bakery.

“It’s been really hard to feel hopeful in the last few years,” she continues, “and just being here, I leave always feeling more hopeful and happy to be in this space where humans are really living up to what we can be, which is creative and collaborative and friendly and fun.”

Still, it’s not unusual for newcomers to feel a little overwhelmed. They see the swirl of activity – people sewing, making collages, painting and drawing, making jewelry, doing etchings, creating mosaics. Not to mention that the space is filled with all sorts of stuff that can be fashioned into other things, as well as giant pâpier-maché puppet heads smiling down from shelves.

People also get hung up on self-imposed obstacles, Maloney says, thinking, I’m not creative, what if I do it wrong, what if I’m not good enough?

“But I often see a shift in people who come here. I think we’re all a lot closer to that little kid in us that, presented with this pile of materials and the awareness that everyone else in the room is playing with their own pile of materials, it might be less of a leap than you expect it to be to just start making something,” Maloney says.

Also, there’s a real spirit of collaboration and willingness to help others among those who come to OffCenter so that newcomers are not new for long.

“Our mission is art making and social interaction,” Maloney says. “It’s not one thing or the other. The art making is the easier thing to see, and it’s the vehicle for the social interaction to happen. And the social interaction is across all these social barriers that can be really serious barriers that keep people very divided.”

Maloney quotes a former director who calls the center’s front door “the de-stig- matizer machine,” because “it doesn’t matter who you are, where you live, what else you do, how much money you have or how much art making you’ve done. What we’re doing here is celebrating creativity, and everyone is creative.”

Since starting with OffCenter, Maloney has been focused on learning from board members, longtime volunteers and others who have come here over the years. “We have a lot of ideas for fun things to do, and I want to look at what’s worked, what hasn’t worked, what they’ve always wanted to do,” she says. “There were things that had to get closed down during Covid, as everywhere, but to be here as we get to slowly and sustainably open more and more, I feel very honored to be here at this time.

—LISA OCKER

PHOTOS BY DON JAMES/ATM

Ingredients

1 1⁄2 cups hot, strong brewed earl grey tea

3 oz (or 85 g) bittersweet chocolate chips

2 1⁄2 cups rye flour

1 1⁄2 cups cocoa

2 teaspoons baking soda

3⁄4 teaspoon baking powder

1 teaspoon coriander

1 1⁄2 teaspoon salt (coarse, kosher)

3 large eggs, room temperature

2 3⁄4 cups sugar zest of one orange

1 1⁄2 cups buttermilk, room temperature

3⁄4 cups oil*

1 teaspoon vanilla extract

Directions

1. Add chocolate chips to hot tea and stir to melt. Set aside.

2. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, coriander and salt to combine, and set aside.

3. In the bowl of a stand mixer, combine the eggs, sugar and orange zest. Use the whisk attachment and whisk until lightened and fluffy, about 3 minutes.

4. Slowly pour in the oil, buttermilk and vanilla (with whisk running on low speed).

5. Next, add the tea and chocolate mixture.

6. Add the flour mixture slowly and beat until everything is just combined.

7. Line cupcake tins with paper liners or prepare cake pans by greasing and lining with parchment and/or dusting with additional cocoa powder. (Makes batter for 24 cupcakes or two 8-inch round cakes.)

8. Bake at 350 degrees for cupcakes or 300 degrees for layer cakes until a cake tester comes out clean and cake bounces back when pressed gently, approximately 15-20 minutes for cupcakes and 25-35 minutes for layer cakes. (The lower oven temperature helps the cake rise more slowly and evenly; higher heat helps the cupcakes dome nicely.)

*Canola or coconut oil both work well; coconut might add a light coconut taste but it’s not very strong. If using coconut oil, make sure it’s liquid before you combine it with the other ingredients. Heat gently on the stove to melt if it’s solid.

In a medium bowl, set aside 12 oz white chocolate chips. Heat in a small saucepan over low until edges just begin to boil. Pour 1 cup hot heavy cream over white chocolate chips. Let stand for just 1 minute. Then, whisk until smooth.

Add: 2 oz room temperature butter

1⁄2 teaspoon salt

Optional: add 1-2 teaspoons orange blossom water or 1 teaspoon rose water

Stir well. Taste. Add another pinch of salt if you like! Allow to cool to room temperature before refrigerating. Ganache can be used as a pourable icing for your cakes or cupcakes if used when it is still slightly warm. (Allow to cool slightly, around 15-20 minutes, until slightly thickened but still pourable.) Or allow it to cool completely to room temperature to make a thick and sturdy frosting.

OUR EATS ALUMNI, CONDENSED INTO PERFECTLY SIZED SNACKS TO TAKE WITH YOU ON THE GO BITES

POLICY:

“Bites” is a guide to Albuquerque-area eating establishments compiled by Albuquerque The Magazine’s editorial staff. These restaurants have been featured previously in the “Eats” department of the magazine. Restaurants may or may not accept reservations or major credit cards, so call before visiting.

CORRECTIONS:

Please send corrections and suggestions to bites@abqthemag.com.

FIVE STAR BURGERS $

5901 Wyoming Blvd. NE (505) 821-1909, 5starburgers.com

From bison, salmon, turkey and crab to lamb, chicken and Black Angus beef, burger addicts will love Five Star’s 100 percent natural meat. Handformed patties or vegetarian options paired with wine from St. Clair Winery or beer from Marble Brewery are a match made in heaven.

66 DINER $$

1405 Central Ave. NE (505) 247-1421, 66diner.com

This blast from the past specializes in burgers, chicken fried steak, liver and onions, and blue-plate specials, including the Pile Up: a mound of pan-fried potatoes, chopped bacon, green chile, two eggs, cheddar cheese, and red or green chile sauce on top.

ABC CAKE SHOP $$

1830 San Pedro Dr. NE (505) 255-5080, abccakeshop.com

Specializing in custom cakes and baked goods for all occasions, this bakery focuses on freshness and flavor. Everything is made from scratch, including the cupcakes, cookies, pies, Danishes, pastries, and other desserts.

THE ACRE $$ 4410 Wyoming Blvd. NE (505) 299-6973, theacrerestaurant.com

The Acre Restaurant specializes in comfort vegetarian cuisine with a goal to challenge meateaters and question what vegetarian food is, all while creating healthy, sustainable dishes.

ABUELITA’S NEW MEXICAN KITCHEN $

6083 Isleta Blvd. SW, (505) 877-5700

Kathy Martinez’s brother, Chris Romero, opened Abuelita’s New Mexican Kitchen in Bernalillo 26 years ago. Since then, nothing has changed. The Huevos Rancheros are a best seller, as is the Kitchen’s signature dish, the Tacopilla.

AJIACO COLOMBIAN BISTRO $$

3216 Silver Ave. SE (505) 266-2305, ajiacobistro.com

Inside the intimate space, you’ll find combination plates, arroz con pollo, arepas, plantains, and of course, a great cup of Colombian coffee. The dishes at Ajiaco combine indigenous Colombian, Spanish, African, and Arab flavors for a truly thrilling experience.

ALQUDS MEDITERRANEAN

GRILL & GROCERY $

5555 Montgomery Blvd. NE, (505) 888-2921

Owner Mohamad Abdel Jalil and his sons run this all-in-one operation—a small grocery store and Middle East restaurant—seven days a week. This family team makes fresh pita bread every day and serves platefuls of their delicious hummus. It’s a great spot for lunch on-the-go.

AL’S BIG DIPPER $

501 Copper Ave. NW (505) 314-1118, alsbigdipper.com

From the beginning, Al’s Big Dipper has been a family affair. Every sandwich is named after a family member, and the owners test every soup they make. Try the 505 Lunch Deal—a cup of soup, a grilled cheese sandwich and a homemade cookie for only $5.05.

ALDO’S NEW YORK STYLE PIZZERIA $

1690 Pat D’Arco Hwy., Unit E plus 1 other metro location (505) 892-2026, aldosalbuquerque.com

With handmade lasagna and pizza dough, among other items, Aldo’s New York Style Pizzeria shares family recipes with its customers. From the buttermilk ranch dressing to the Eggplant and Chicken Parmigianas, homemade cooking is not too far away.

ALICEA’S NY BAGELS & SUBS $

1009 Golf Course Rd. SE, Ste 103, (505) 8964555

This East Coast–style deli on ABQ’s Westside is serving up 20 different sandwiches to Rio Rancho’s hungriest diners, using fresh-baked New York–style bagels and meats prepared in house for the likes of its Philly Steak and Cheese or the Cuban. Come hungry, because Alicea’s portions are not for the faint of heart. Can’t get out? Delivery options in Rio Rancho and parts of ABQ are also available when that hunger pang strikes.

AMADEO’S PIZZA AND SUBS $

585 Osuna Rd. NE plus 2 other metro locations (505) 344-5555, amadeospizza.com

This family-run pizza place believes that there truly are a million different ways to make a pizza. Using fresh, high-quality ingredients, they specialize in pizzas, subs, pasta, and fresh salads.

AMERASIA-SUMO SUSHI $

800 3rd St. NW (505) 246-1615, amerasia-sumosushi.net

Dim sum—which means “small piece of your heart” in Chinese—takes on a bigger meaning at AmerAsia, where everything is made from scratch daily. Try the fried beef and garlic dumplings, pork and ginger potstickers, or scallion pancakes.

AMORE NEAPOLITAN PIZZERIA $$ 3600 Cutler Ave. NE, #3 plus 1 other metro location (505) 554-1967, amoreabq.com

After relocating to Albuquerque from Naples, Italy, Gabriel and Kimberly Amador missed Neapolitan pizza. The husband and wife team, certified by the Association of Neapolitan Pizzaiuoli (APN), opened Amore, bringing a slice of Italy to Albuquerque. A Neapolitan brick oven fires delicious pizzas, such as the Margherita and the Zia, for 60 to 90 seconds at 905 degrees Fahrenheit. Local beer and wine compliment the pies perfectly.

ANATOLIA TURKISH MEDITERRANEAN GRILL $

2132 Central Ave. SE, Ste C, (505) 242-6718

The specialty is the Doner Kebab, seasoned meat in the shape of an inverted cone, slow-cooked to perfection rotisserie style, and always freshly prepared. Whether you choose the Adana Spicy Ground Lamb or the ‘Burque Kebab, try the “baklove-ah” for dessert.

AN HY QUAN VEGETARIAN RESTAURANT $$

1450 Juan Tabo Blvd. NE, (505) 332-8565

This vegetarian Vietnamese spot is also veganfriendly. Pho fans don’t fret; Thai and wonton soup will satisfy any meat eater.

ANNAPURNA’S WORLD

VEGETARIAN CAFÉ $

5200 Eubank NE, Ste E7, plus 2 other metro locations (505) 275-2424, chaishoppe.com

Annapurna offers some of the most enlightened, health-conscious vegetarian and vegan plates in the city, with plenty of options for people suffering from food allergies or Celiac disease. And the menu is world-class, with options from virtually every continent.

ANNIE’S SOUP KITCHEN $

3107 Eubank Blvd. NE

(505) 296-8601, anniessoupkitchen.com

With four homemade soups made fresh every day, and home-style favorites such as avocado and bacon omelets and piles of potatoes topped with melted cheese, chile and eggs, Annie’s specializes in comfort.

ANTIQUITY RESTAURANT $$$$

112 Romero St. NW

(505) 247-3545, antiquityrestaurant.com

Antiquity Restaurant is located just off historic Old Town Plaza. Antiquity holds the distinction of being the only restaurant in Albuquerque to serve the Henry IV—a bacon-wrapped filet mignon placed on a bed of artichoke leaves, topped with an artichoke heart and covered with béarnaise sauce.

ARTICHOKE CAFE $$$

424 Central Ave. SE

(505) 243-0200, artichokecafe.com

This EDo fine-dining spot boasts a Wine Spectator “Award of Excellence,” and for good reason. A veteran of the Duke City’s fine dining scene, Artichoke Café remains the best bet for a great evening out. Innovative dishes and European aperitifs served by staff that takes ownership of the experience, the location is also an ideal launchpad for downtown adventures.

ASIAN NOODLE BAR $$

318 Central Ave. SW

(505) 224-9119, asiannoodlebar.com

Every kind of noodle awaits at this Downtown eatery, from spicy sesame udon noodles to chicken pho with cilantro, jalapeños, and lime. Slurping has never been so tasty.

ASIAN PEAR $

8101 San Pedro Dr. NE, Ste D (505) 766-9405, asianpearabq.com

Specializing in healthy, authentic, Korean-style eats, this shop pleases the palate with delicious takes on BBQ chicken, kimchi pancakes, and flavorful bowls.

HEAT+HONEY=CREAMY, SWEET BRIE

D.H. Lescombes’ Baked Brie ($15) is a vegetarian-friendly appetizer that has drawn rave reviews from customers who frequent the Old Town establishment. “What people have told me about it is that it pretty much melts in your mouth,” says executive chef Jaime Contreras. “The cheese is nice and creamy, which is the doublecream cheese.” For those unfamiliar with the dish, brie is a soft cow’s milk cheese that originated in France and is named after the region from which it comes.. At D.H. Lescombes, it’s baked for 10 minutes and comes with local lavender-infused honey — Frolicking Deer is the brand — and is served with toasted almonds, crostini, grapes and a french baguette. Contreras recommends pairing it with the restaurant’s 2020 Gruet. “I would say the honey is what makes it,” Contreras says. “We also sell it (the honey) in retail. People buy that a lot.”

TRISTEN CRITCHFIELD

D.H. Lescombes Winery & Bistro

901 Rio Grande Blvd NW B-100 (505) 317-3998 lescombeswinery.com/albuquerque

AZUMA SUSHI & TEPPAN $$

4701 San Mateo Blvd. NE plus 1 other metro location (505) 880-9800 azuma-sushi-teppan-abq. com

From flame-flipped teppan grill items to a substantial sushi selection, the menus at Azuma Sushi & Teppan have something for everyone. The green chile-infused New Mexico Roll and Filet Mignon Steak please palates daily and are perfect when washed down with an imported Japanese sake, soda, or beer.

B2B BISTRONOMY $

3118 Central Ave. SE (505) 262-2222, bistronomyb2b.com

Highlighting all-local ingredients (including New Mexico beef and Hatch green chile), B2B serves up a wide variety of tasty burgers—including plenty of veggie options.

BARELAS COFFEE HOUSE $

1502 4th St. SW, (505) 843-7577

This legendary neighborhood restaurant serves New Mexican dishes from the Gonzales family cookbook: menudo, posole, chicharrone burritos, and huevos rancheros -- all smothered with its famous red or green chile.

BASIL LEAF VIETNAMESE RESTAURANT $$

1225 Eubank Blvd. NE (505) 323-2594, basilleaf.us

Sure, Albuquerque offers a variety of Vietnamese eateries, but Basil Leaf elevates the everyday with healthy and fragrant versions of traditional noodle and soup selections. They’ll even modify for any dietary desire. Celiacs and vegans, rejoice!

BEN MICHAEL’S RESTAURANT $$

2404 Pueblo Bonito Ct. NW, (505) 267-6827

The food at Ben Michael’s is fresh, preservative-free and takes its roots from the owner’s family’s New Mexican recipes. Try the salmon or the steak served with a side of calabacitas, papas, and sautéed mushrooms.

BENNY’S MEXICAN KITCHEN $

1675 Bosque Farms Blvd. (505) 869-2210

Since 1972, Benny’s has obliged countless stomachs with delicious New Mexican treats, which include red-chile smothered enchiladas and deep-fried burritos. Don’t let the Benny Burger—a double-meat, double-cheese beauty—intimidate you. And, don’t forget to save room for that vanilla ice-cream shake.

BLACK BIRD SALOON $

28 Main St., Cerillos, (505) 438-1821, blackbirdsaloon.com

Black Bird Saloon is not just a popular Northern New Mexico eatery (located in Cerillos, NM), it’s also a time warp back through the building’s long and varied history. Items like the Miner’s Hand Warmer Breakfast Burrito or the Tumbleweed Salad stick out like a turquoise on a tourist.

BLACK MESA COFFEE COMPANY $

Albuquerque International Sunport

220 Sunport Blvd. SE, (505) 842-4305

With two Sunport locations, flight delays are easier when you’re close to Black Mesa. The house coffee and vanilla latte are sure to perk you up pre-flight. The made-to-order turkey sandwich will fill you up far more reliably than the bag of pretzels you’ll get on the plane. Baked goods, including the popular banana bread, are made in-house daily. Five menu items, including brownies and cookies, are glutenfree.

BLADES’ BISTRO $$$

221 NM Hwy. 165, Ste L, Placitas (505) 771-0695, bladesbistro.com

Owner and chef Kevin Bladergroen’s restaurant offers a culinary journey from his 30-plus years of experience in restaurants across the country and Europe, serving up steak and seafood with a twist.

BLAKE’S LOTABURGER $

3806 Montgomery Blvd. NE plus 30 other metro locations (505) 883-7615, lotaburger.com

Blake’s became an Albuquerque establishment more than 30 years ago, and almost immediately garnered kudos for its out-of-this-world green chile cheeseburgers (the restaurant has since scored spots on National Geographic’s “top hamburgers in the nation” list and Albuquerque The Magazine’s Best of the City list). Everything is made from scratch as soon as it’s ordered—and not a second before.

BOCADILLOS $

200 Lomas Blvd. NW, Suite 110 (505) 243-3995, bocadillos505.com

Slow-roasted meats are the highlight of the Food Network “Chopped” winner, Marie Yniguez. Open for breakfast, lunch, or dinner on Wednesdays–Saturdays, pop in for a burrito or sandwich filled to the brim with pork, chicken, turkey or corned beef.